13:["$","div",null,{"lang":"en","dir":"$undefined","children":[[["$","div","9cd59775-c3c7-4087-812c-2a51958b603f",{"id":"2b048b7fdea2a227dc7fc0bb817fc0d7","className":"block block-subchapter","data-tier":"study","data-type":"subchapter","data-key":"2b048b7fdea2a227dc7fc0bb817fc0d7","lang":"$undefined","children":[null,null,null]}],["$","div","113704b3-6565-4454-b77b-7837dc7f4378",{"id":"59a66bca17ac39276024652a2fb72d1f","className":"block block-subchapter","data-tier":"study","data-type":"subchapter","data-key":"59a66bca17ac39276024652a2fb72d1f","lang":"$undefined","children":[null,null,["$","div",null,{"className":"block-body","dangerouslySetInnerHTML":{"__html":"

Ingredients

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Grated coconut - 12 palam
Jaggery - 9 palam
Cardamon powder - ¼ palam

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Put grated coconut in a pan and fry well. Powder jaggery and add to the fried coconut. When this thickens, remove from fire. Add powdered cardamom. Mix this well and mash. Make gooseberry sized balls and set aside.

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